Rauchmalz

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Extract Potential (P/P/G)	1.036
Color	2.1-3.6 L
Requires Mashing?	TRUE
Max in Batch	100.0 %
Grain in the fields

Rauchmalz or Beechwood-Smoked Malt is a German malt which is dried over open beechwood fires to impart a strong smoky flavor to the finished beer. It is the malt used for traditional Bamberg Rauchbier.

Contents 1 Brewing with Rauchmalz 1.1 Malting Process 1.2 Beer styles 2 Commercial malt analyses 2.1 Weyermann

[edit] Brewing with Rauchmalz

The smoke flavor does not affect the enzyme composition of the beer, and it can convert itself and be used as up to 100% of the grist, although because of its strong flavor less is usually used. As little as ten percent in the grist can give a noticeable flavor of smoke.

[edit] Malting Process

Rauchmalz is prepared in the same manner as an ordinary base malt, except that instead of being dried in a traditional kiln, it is dried over an open beechwood fire, or in a kiln designed to draw the smoke of a wood fire over the drying malt. The result is a malt with the characteristics of lager malt but with a strong smoky flavor.

[edit] Beer styles

Rauchmalz is traditional in Rauchbier, where it can make up more than half of the grist, giving a very strong smoke character, especially in young beers.

[edit] Commercial malt analyses

This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.

[edit] Weyermann

Rauchmalz (Weyermann, crop year unknown) Smoked flavor and aroma, typical for this classic German style
Basics	Extract	Conversion	Composition
Base grain: German two-row spring barley Color (L/SRM): 2.1-3.6 L Color (EBC): 4-8 EBC Moisture: <5%% Extract Potential (P/P/G):	DBFG: 77% DBCG: % Coarse/Fine Difference: % HWE: CWE: Other Extract:	Diastatic Power (Lintner/IOB): Alpha Amylase: Conversion time (minutes): Other Diastatic Power:	Mealiness: % Half-Glassy: % Vitreosity: % Soluble Protein: % Total Protein: % S/T Ratio: Size:
Other: